We had a couple dinner guests join us on Wednesday night. My husband was out of town (surprise, surprise!), but not a big deal. I love having people over and flying solo has become the new normal over the past year.
Only problem....I completely forgot they were coming. 100% spaced it. Luckily, what I had in the oven was enough to feed us all. To add to the craziness that evening, the kitchen drain decided to detach right as they got there. Dirty water was everywhere.
The cherry on top for the evening: my children were
not on their best behavior HORRIBLE! I sat them down afterward to talk about expectations...and how I would feed them all ramen for a week if they ever behaved that way again.
So, I certainly wasn't the entertainer/hostess I like to be, but we all survived. Though, I don't know if our guests will ever cross the thresh hold of our home again. If I can convince them to give me another chance, I will serve them this extraordinary shrimp dish. As I devoured it last night, I began planning my next dinner party that would feature this dish as the star.
This is divine enough to convince anyone that they love shrimp. Have I mentioned yet how scrumptious this was? I felt guilty dumping out the extra juices that formed on the bottom of the pan. Next time, I will prepare some pasta, pour the extra juices on top and add a grating of fresh parmesan cheese. I can taste the perfection already...
The recipe calls to butterfly the shrimp, mainly so they will stand up beautifully in the casserole dish. To butterfly them, simply run a paring knife down the back of each shrimp and cut a bit over half way through the thickness.
(adapted from Ina Garten)
2 pounds extra large shrimp in the shell (15-18 per pound)
3 Tb olive oil
1 Tb white wine vinegar
1 Tb water
2 tsp kosher salt
1 tsp pepper
1 C butter, room temperature
4 tsp minced garlic
1/4 C minced shallots
3 Tb minced fresh parsley
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 Tb fresh lemon juice
1 large egg yolk
2/3 C panko bread crumbs *You could also use fresh bread crumbs
1. Preheat oven to 425 degrees. Peel, de-vein and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss with the olive oil, vinegar, water, salt and pepper. Set aside while you make the topping.
2. In a small bowl, mix together all the ingredients for the topping. It helps to use a fork to mash the butter a bit. Set aside.
3. Arrange the shrimp cut side down with the tails curling up, in a casserole that has been lightly sprayed with nonstick spray. Pour any liquid left from the bowl of shrimp over the top.
4. Using your fingers, dot the topping evenly over the arranged shrimp. Bake for 12 minutes until hot and bubbly. If you would like the top browned more, place under the broiler for 1-2 minutes.
**For gluten-free, use gluten-free bread crumbs.
**For a freezer meal, prepare as above in a disposable foil pan or a Glad Ovenware dish. Once the dish is topped, do not bake. Cover well, label and freeze. To prepare, remove from freezer to allow the dish to thaw and bake as directed above.